Königsberger Klopse with Caper Sauce
Tender veal and beef meatballs gently poached and finished in a bright, creamy caper sauce.
About This Dish
The poaching broth becomes the base of the sauce, joining delicate meatballs with lemon, capers, and cream without heavy browning.
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Stages
- Shaping25 min
- Poaching20 min
- Sauce20 min
Step-by-Step Instructions
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1
Soak the bread in milk, squeeze gently, and mix it with the meats, egg, minced anchovy, salt, and pepper.
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2
Shape 18 equal meatballs and refrigerate them while the stock comes to a bare simmer.
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3
Poach the meatballs gently in batches until their centers reach 71 °C, about 12 minutes. Keep warm and reserve 700 ml of broth.
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4
Melt the butter, stir in the flour, and cook for 2 minutes. Gradually whisk in the reserved broth and simmer until smooth.
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5
Add cream, capers, and lemon juice. Return the meatballs and warm without boiling hard.
